I have a new exciting study on vitamin D fortification to report.<\/p>\n\n\n\n
So I was pleased to come across a recent study<\/a> on large scale food fortification of with vitamin D, conducted by researchers of the University of Birmingham. Vitamin D fortification is important because vitamin D is only found in some foods such as oily fish, meat and eggs, and while you can get it from sun exposure, the intensity of UVB radiation (responsible for converting pre-vitamin D to vitamin D) depends on the season<\/p>\n\n\n\n The study showed that if vitamin D fortification of flour became mandatory by law, it would decrease the prevalence of VD deficiency by 10 million cases (25% of total estimated cases) in the next 90 years. This would also be a rather low-cost intervention, at a cost of 0.12 British Pounds per person. Additionally, a free supplementation scheme targeted at-risk population groups, such as children and ethnic minority groups would potentially decrease the prevalence by a further 33%. I have a new exciting study on vitamin D fortification to report. So I was pleased to come across a recent study on large scale food fortification of with vitamin D, conducted by researchers of the University of Birmingham. Vitamin D fortification is important because vitamin D is only found in some foods such as … Continue reading Study on vitamin D fortification of flour<\/span><\/a><\/p>\n","protected":false},"author":90,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[31,2,29,30,28],"class_list":["post-160","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-flour","tag-food-fortification","tag-study","tag-university-of-birmingham","tag-vitamin-d"],"_links":{"self":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/posts\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/users\/90"}],"replies":[{"embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/comments?post=160"}],"version-history":[{"count":2,"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/posts\/160\/revisions"}],"predecessor-version":[{"id":163,"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/posts\/160\/revisions\/163"}],"wp:attachment":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/media?parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/categories?post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/jennifer-zhou\/wp-json\/wp\/v2\/tags?post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Personally, I think flour fortification with vitamin D would be a good idea, as flour is a more widely consumed food commodity compared to margarine, and this may also extend to certain minority groups. However, I am curious about how the cost of the supplementation, as supplementation generally costs more and how the cost\/benefit ratio compares to large scale fortification.<\/p>\n","protected":false},"excerpt":{"rendered":"